Crispy corn is a snack made by frying corn kernels and then flavoring with spice powders. There are a few different ways crispy corn is made in restaurants and fast food centers. You may find crispy corn coated with thin to extremely thick layer made using cornflour and some times even egg white powder or egg. I have shared here a simple and easy version that doesn’t use egg. I have also included tips if you prefer to use egg.
I had made crispy corn a few times before without using egg and then once with the egg. I found that getting a thicker crisp flour coating is easier with egg.
The key to making good crispy corn is to pick & use corn kernels from the cob and not cut them with a knife. Juicy frozen corn or tender sweet corn are not good to make crispy corn. Choose ones that are plump, slightly firm and not too young. Using frozen sweet corn did not yield me good results.
You may like to check these Sweet Corn Recipes
Caution while frying sweet corn
Do not try the recipe without a splatter screen for your frying pan. Sometimes corn kernels burst while frying and can splash the oil on to you. If you do not have it, then you can use a steel mess cover used for fruit basket, like the one I used below. Or reverse a steel mess basket and cover your pan.
Covering with a normal lid will trap steam and water drops to the oil. This can result in hot oil splashes.
Please drive away kids from the kitchen before frying them.
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Crispy corn recipe
Crispy corn recipe | Crispy sweet corn recipe
Ingredients (1 cup = 240ml )
Ingredients for crispy corn
- 3 cups corn or 3 corncobs
- 6 tbsp corn flour (refer notes)
- 4 to 6 tbsp rice flour or all-purpose flour or maida
- ½ tsp pepper powder
- ¼ to ½ tsp salt or as needed
- 4 cups water for parboiling corn
Spice powders for crispy corn
- ¾ tsp jeera powder or cumin powder
- ¾ to 1 tsp chaat masala (use to suit your taste)
- ½ to ¾ tsp red chili powder
Other ingredients
- 2 to 3 tbsp onions finely chopped
- 2 tbsp coriander leaves finely chopped
- 1 tbsp lemon juice (use only if needed, refer notes)
Instructions
Preparation for crispy corn
- Choose corn that have firm and plump kernels. Avoid too young, tender or juicy ones. Also do not use hard kernels.
- Cut the corn cob to 2 parts. Begin to pick the whole kernels from the cob without cutting them with a knife. Add them to a bowl. Do not cut them with a knife as the cut kernels tend to splutter while frying.
- Next add them to salted hot water and boil for 2 minutes. You can skip this step if the kernels are moderately milky and not hard.
- Drain them and rinse under running water. When excess water drains up, add them to a wide bowl.
Frying crispy corn
- Pour oil to a hot deep pan for frying. Heat it on a medium flame. While the oil heats coat corn kernels with the flour.
- Corn have to be moist at this stage. Then sprinkle salt, pepper, 3 tbsps corn flour and 3 tbsps rice flour. Toss them to coat with the flour. If using egg, pour 1 egg white and mix well. Then sprinkle flour. Toss
- Next repeat adding the rest of the flour as needed. Toss them again. If needed sprinkle 1 tbsp water. Toss. Avoid water if using egg.
- If you like more crispy flour coated on the corn then repeat coating them once more, sprinkling 1 tbsp more water if needed. The corn kernels must look floury at the same time they should not be dry. I did not do it the third time.
- When the oil turns hot, drop one corn kernel and check. The oil must be quite hot at this stage otherwise the flour may disperse in the oil.
- I added about 2 to 3 ladles of corn for each batch and quickly covered with the splatter screen.
- Regulate the flame to medium and do not disturb until you see them floating on top. If they turn lumpy gently separate them.
- When they turn crunchy remove to a colander. A plate or kitchen tissue tends to make them soft quickly.
- Before adding the next batch of corn to oil, ensure the oil is hot enough again.
Seasoning crispy corn
- Add all the fried crispy corn to a bowl. Sprinkle red chili powder, cumin powder and chaat masala.
- Immediately remove to serving plates. Sprinkle some onions and chopped coriander leaves..
- Serve crispy corn immediately. If desired just squeeze in few drops of lemon juice.
Notes
Nutrition
Preparation for crispy corn
1. I used 3 corncobs. they yielded 3 cups of kernels. Break the cob to 2. Begin to pick the kernels from the cob. Do not chop them or remove with a knife as sometimes the cut kernels tend to burst in oil.
2. Once you finish picking all the kernels, separate those that are out of shape. Use them up in your veggie stir fry.
Optional – Boiling corn
3. This section is optional. You can skip if the corn is not hard. Next add some salt to a pot of water and heat up the water.
4. Add the corn and boil just for 2 to 3 mins depending on the corn. I just boiled for 30 seconds. Drain them to a colander.
Preparation for crispy corn
5. Rinse them well under running water.
6. Add the moist corn to a mixing bowl. Sprinkle some salt and pepper. They must taste slightly salty. If you prefer to use egg, then pour 1 egg white and mix well.
7. Start by sprinkling 3 tbsp of corn flour and 3 tbsp of rice flour.
8. Toss them well. If needed sprinkle 1 to 2 tbsp water. Skip water if using egg.
9. Repeat sprinkling flour.
10. Toss them well. You can repeat this process once more. If you use egg, the kernels will be coated well.
Frying crispy corn
11. Heat oil in a deep pan for frying. When the oil turns hot, drop 2 kernels check if the oil is hot enough.
12. The oil has to be hot and the flame set to medium high. Drop the kernels with the help of a large spoon.
13. I added 3 spoons of kernels per each batch.
14. Quickly cover the pan.
15. When they are done they begin to float and the sizzling noise reduces.
16. Remove them to a colander when they turn crisp. A kitchen tissue makes them soft. If you coat them with egg, then you will get a thick crust. Mine did not as I have not used it.
Flavoring the crispy corn
17. When you are done frying all of them, transfer to a large bowl.
18. Sprinkle red chilli powder, chaat masala and cumin powder.
19. Toss them well.
20. Chop onions, coriander leaves and lemon. Add them only when you are ready to eat. Check the taste and then add few drops of lemon juice if needed. Chaat masala also tastes slightly tangy so use with caution.
Transfer crispy corn to serving bowl and top with onion and coriander leaves.
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